These Bakery-Style Strawberry Streusel Muffins are delicious and packed with fresh strawberries! A buttery cinnamon streusel crumble adds the perfect crunch to these fluffy muffins, making them taste just like your local bakery muffins.
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The Players for Strawberry Streusel Muffins
Ingredients:
- Butter – You’ll need butter for both the muffin batter and the crumble topping.
- Flour – Plain all-purpose flour is needed.
- Sugar – White granulated sugar sweetens the muffins and helps the streusel topping caramelize as it bakes.
- Cinnamon – Just a pinch of cinnamon is needed for the crumbly streusel topping.
- Baking Powder – Helps the muffins rise tall and bakery-style.
- Baking Soda – This helps our strawberry streusel muffins become tender.
- Salt – You’ll need just a pinch of salt to bring all of the flavors together.
- Eggs – Two large room temperature eggs are needed for these muffins.
- Buttermilk – Using buttermilk keeps the muffins moist and tender. I prefer to make my own buttermilk at home using whole milk and white vinegar.
- Sour Cream – Just a dollop of sour cream (or Greek yogurt) brings more moisture to our muffins.
- Vanilla Extract – Using 100% pure vanilla extract brings great flavor.
- Almond Extract – Adding a dash of almond extract brings a nutty sweetness to our strawberry muffins.
- Strawberries – Fresh, juicy berries are the star of the muffins, adding bursts of fruity flavor in every bite.
Tools:
- Muffin Pan – You’ll need a 12-well muffin pan to make these muffins. I also use this pan to make my Copycat Starbucks Blueberry Muffins.
- Muffin Liners – To keep the muffins moist (especially if you want to freeze these), you’ll need some muffin liners.
How to Make Strawberry Streusel Muffins
Making these Strawberry Streusel Muffins is so ridiculously easy! I personally love to bake them, cool them, and freeze them to keep in my freezer for quick breakfast, an afternoon snack, or as a sweet treat after dinner. Let’s bake!
Prepare the Streusel Topping
In a small bowl, stir together the melted butter, flour, sugar, and cinnamon until it looks crumbly, kind of like sand.
Pop the bowl in the fridge while you mix the muffins. You don’t need it to be cold, just long enough to cool it down a bit.
Prepare the Strawberry Muffin Batter
Place your oven rack in the middle of the oven. Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with the sugar until light and fluffy, about 2 minutes. Stir in the eggs.
Stir in the buttermilk, sour cream (or Greek yogurt), vanilla extract, and almond extract. The batter might look a little lumpy at this point, but that’s okay.
Add half of the flour mixture to the wet ingredients and stir well. Dump in the remaining flour and mix.
Fold in the Strawberries
In a separate small bowl, toss the diced strawberries with a tablespoon of flour. This helps keep the strawberries from sinking to the bottom.
Gently fold the strawberries into the muffin batter until they’re just mixed in. Try not to over-mix.
Bake the Strawberry Muffins
Divide the batter evenly between the cups, filling about ¾ full. Sprinkle the top of each muffin generously with the streusel crumble topping.
Bake for 20–22 minutes, or until the tops are golden and a toothpick poked in the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling completely.
Storage, Freezing, and Reheating Instructions
To Store:
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
To Freeze:
Place muffins on a cooling rack and place in the freezer to flash-freeze for about 30 minutes. Move them into a freezer bag. Freeze muffins for up to 3 months.
To Reheat:
Take desired amount of muffins from freezer and place it on the counter to thaw for 30 minutes. Microwave the muffins for about 20 seconds at 50% power to reheat.
Pin it for Later!
If you end up making these Strawberry Streusel Muffins, let me know. I’d love to chat with you!
Looking for more breakfast ideas? Check these recipes out next!
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Bakery-Style Strawberry Streusel Muffins Recipe
Ingredients
Streusel Topping
- 1/4 cup butter, melted and cooled
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 tsp cinnamon
Strawberry Muffins
- 2 cups flour +1 tablespoon for strawberries
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened (1 stick)
- 3/4 cup sugar
- 2 eggs
- 1/2 cup buttermilk*
- 1/4 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups strawberries, diced
Instructions
Prepare the Streusel Topping
- In a small bowl, mix together the melted butter, flour, sugar, and cinnamon. Stir until it resembles a crumbly sand-like texture. Place in fridge while you prepare the muffins.
Prepare the Strawberry Muffin Batter
- Place oven rack in middle of oven, preheat oven to 375 degrees Fahrenheit, and line a 12-cup muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the sugar until light and fluffy, about 2 minutes. Stir in the eggs.
- Stir in the buttermilk, sour cream (or Greek yogurt), vanilla extract, and almond extract.
- Add in half of the flour mixture to the wet ingredients and stir well. Dump in the remaining flour and mix.
Fold in Strawberries
- In a separate small bowl, toss diced strawberries with 1 tablespoon flour to prevent sinking. Fold the strawberries into the batter, without over-mixing.
Bake the Strawberry Muffins
- Divide the batter evenly between the cups, filling about ¾ full. Sprinkle each muffin generously with the streusel crumble topping.
- Bake in the oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan, before removing the muffins to a cooling rack to cool completely.
Notes
- Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
- Place muffins on a cooling rack and place in the freezer to flash-freeze for about 30 minutes. Move them into a freezer bag. Freeze muffins for up to 3 months.
- Take desired amount of muffins from freezer and place it on the counter to thaw for 30 minutes. MIcrowave the muffins for about 20 seconds at 50% power to reheat.
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